Disclaimer: We received this product free of charge for the purpose of this review and all thoughts and opinions are our own.
Renowned Irish rugby player Max Brown and TV presenter and Rugby Pro, Greg O’Shea, have joined forces with Bord Bia in an exciting campaign celebrating the unparalleled quality of organic Irish beef.
Known for its delicious flavour, organic Irish beef comes from cattle that have grazed on the nutrient-packed clover and yarrow grasslands of Ireland. The beef that comes from these cows is not only incredibly tasty but has the following benefits too:
1. Premium Protein: Naturally rich in protein and vitamin B12, organic Irish beef is a great choice for those seeking to increase their protein intake. Max Brown, drawing on his experience as an athlete says “As an athlete, I’ve always been mindful of the crucial role nutrition plays in peak performance. Organic Irish beef not only offers an exceptional taste but also the protein and nutrients essential for athletic excellence.”
2. Energy Elevation: Packed with protein and essential nutrients, such as vitamin B12, organic Irish beef contributes to energy production. Greg O’Shea, recognising the importance of a balanced and vibrant lifestyle, emphasises how incorporating organic Irish beef into one’s diet can be a key element in achieving optimal energy levels.
3. Natural & Organic: The delicious flavour of organic Irish beef is a testament to the natural and organic practices followed in its production. Cattle grazing on Ireland’s lush grasslands result in beef that is not only delicious but also aligns with the values of conscious and healthy food choices.
In order to taste the quality of the steak ourselves we were sent a couple of sirloin steaks to try. The steaks are expertly butchered and naturally matured for a minimum of 21 days to enhance their full flavour potential. Sirloin steaks can be cooked in a variety of ways and I decided to cook them in a griddle pan as this gives the meat those all-important char marks and gives a smoky flavour to steak, which my family loves.
Before I cooked the steaks, I oiled them before seasoning with salt and pepper and then left them to stand for 10 minutes whilst the griddle pan was being heated in the oven. Once the pan was REALLY hot and smoking, I placed the steaks in the pan, I like my steak to be medium rare, so cooked it for 2 minutes on each side.
Once cooked it was served with all the trimmings, chips, corn on the cob, broccoli, mushrooms and onion rings. The verdict – this was a fantastic sirloin steak, it was perhaps a little on the medium side than medium rare but it was perfectly cooked and a juicy, delicious steak. The combination of the crispy flavoursome layer of fat and the succulent meat is heavenly and if I was served this steak at a restaurant I’d be more than pleased.
There is currently a giveaway over on the Irish Beef Instagram page to win two tickets to the Ireland vs England clash in the 2024 Six Nations Championships at Twickenham Stadium. The competition closes on the 28th February so get your entries in quickly before the competition ends!
If you want to try some Organic Irish Sirloin Steaks for yourself then Bord Bia has partnered with Ocado who are offering a saving of 15% until the 19th March, with Mother’s Day coming up they would make a lovely treat for your Mum or Mother figure this year.
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